JP7221936B2 - Odor component deactivating composition - Google Patents

Description

The present invention relates to a composition for deactivating odorants and a method for deactivating odorants.

Plants belonging to the genus Allium, such as garlic, green onions, Chinese chives, and onions, are often used as foods because their unique aroma and taste stimulate appetite, and are said to be good for the body. In addition, fish are also recommended to be actively ingested for the purpose of health maintenance and health promotion. On the other hand, tobacco is smoked as a luxury item.

However, components such as sulfur components and nitrogen components (e.g., allicin, choline, etc.) contained in allium plants, fish, etc. or tobacco are causative substances (originating substances, intermediate substances, etc.) that change into odorous components. There are many things. These causative substances change into unpleasant odor components in the body due to microorganisms, heat, and the like. Then, this unpleasant odor component is released outside the body.
Hydrogen sulfide; volatile sulfur compounds of mercaptans such as methyl mercaptan and allyl mercaptan; ammonia; volatile nitrogen compounds of amines such as trimethylamine and nicotine (pyridine type) are known as the unpleasant odor components. These unpleasant odor components are generated from the breath immediately after eating, and if the unpleasant odor components are present in the bloodstream of the body, they may be generated from the breath or the skin until the next day.
In recent years, as awareness of etiquette has increased, odors emitted from animals (for example, humans, pets, etc.) such as bad breath, body odors, and excretion odors (urine odors and fecal odors) have become a concern. Therefore, there is a demand to deodorize or prevent unpleasant odors such as bad breath and body odors.

As a conventional technology, there is a technology that targets microorganisms or enzymes and suppresses the production of odorous components by bactericidal action or enzyme activity inhibitory action. Such prior art does not inactivate the odorous component once generated by decomposition or the like, but rather suppresses the stage (that is, the generation stage) before the causative substance changes to the odorous component (e.g., sterilization). , enzyme activity inhibition, etc.). In addition, as conventional techniques, there are a technique of modulating odors with perfume and a technique of adsorbing odorous components.

For example, as a technique for suppressing the production of odorous components, an oral disinfectant for sterilizing the oral cavity by the lactoperoxidase system (Patent Document 1); Oral compositions containing an olive leaf extract as an active ingredient for suppressing methyl mercaptan generation (Patent Document 2); a hydrogen sulfide enzyme inhibitor containing catechins as an active ingredient (Patent Document 3); a lactoperoxidase system. and sulfur-containing amino acid lyase inhibitors (Patent Document 4).

WO2008/105113 JP 2016-147869 A JP 2011-51946 A JP 2015-149904 A

The odor components that have been generated are released outside the body as bad breath, body odor, and the like. However, there is a demand to avoid, as much as possible, the smelling component released as bad breath, body odor, or the like from being felt by oneself or others.
For example, allyl mercaptan is present in bad breath immediately after eating garlic, and this allyl mercaptan is generated in digestive organs such as the stomach or in the oral cavity. Furthermore, unpleasant odor components or their causative substances are digested and absorbed in the body and move to each organ through the bloodstream. The causative substance changes into odorous components through metabolism and the like while moving in the bloodstream.
As a result, odorous components are released from the gastrointestinal tract and lungs to the outside of the body as bad breath, and odorous components changed in the oral cavity are released to the outside of the body as breath. In addition, unpleasant-smelling components contained in the bloodstream or changed on the skin are emitted from the skin to the outside of the body as body odor. In addition, intestinal gas, urination, defecation, and the like, which contain unpleasant odor components, are released to the outside of the body as an excretion odor (urine odor, fecal odor, etc.), which may cause an unpleasant odor.
Here, "halitosis" is the odor of the oral cavity or exhaled breath.

Furthermore, the produced odor components include relatively stable substances (eg, mercaptans, trimethylamine, etc.). Such relatively stable substances are considered difficult to chemically adsorb odorous components and decompose odorous components. Thus, it is generally said that it is technically difficult to inactivate the generated odor components and deodorize or reduce the odor.

Accordingly, the main object of the present technology is to provide a composition and method capable of inactivating the produced odor components.

The present inventors conducted intensive studies using a model that directly inactivates the generated odor component itself, as shown in Examples below.
By the way, it is generally known that when methyl mercaptan is treated with hydrogen peroxide water, which is often used as a disinfectant or bleach, 2CH ₃ SH+HOOH→CH ₃ S—SCH ₃ (methyl disulfide)+2H ₂ O. It is Since this methyl disulfide is also an odorous component, the odorous component cannot be deactivated even by using aqueous hydrogen peroxide.
However, as a result of intensive studies by the present inventors, the LPO reaction system using lactoperoxidase, glucose oxidase, and glucose directly inactivates the odorous component itself in the presence of thiocyanic acid or a salt thereof (for example, , bad breath, body odor, excrement odor, etc.) can be reduced, and the present invention has been completed.
Moreover, this technology is a technology that targets the odorous component itself, and is a technology completely different from the conventional technology.
That is, the present invention is as follows.

The present technology is a composition for deactivating odorous components, which contains lactoperoxidase, glucose oxidase, and glucose and is used in the presence of thiocyanic acid or a salt thereof, wherein the odorous components are allyl mercaptan, methyl mercaptan, propyl A composition for deactivating odorous components, which is at least one selected from the group consisting of mercaptan and trimethylamine, and has a pH of 6.0 to 8.0 when the composition is dissolved in an aqueous solvent. It provides things .
The present technology includes a composition containing lactoperoxidase, glucose oxidase and glucose, and a composition kit for deactivating an odor component used in the presence of thiocyanic acid or a salt thereof, wherein the odor component is allyl mercaptan , methyl mercaptan, propyl mercaptan, and trimethylamine, and the composition has a pH of 6.0 to 8.0 when dissolved in a water solvent. An inactivating composition kit is provided.
The present technology is a method of inactivating odorants in the presence of thiocyanic acid or salts thereof using a composition comprising lactoperoxidase, glucose oxidase and glucose , wherein the odorants are allyl mercaptan, An odor component that is at least one selected from the group consisting of methyl mercaptan, propyl mercaptan, and trimethylamine, and has a pH of 6.0 to 8.0 when the composition is dissolved in an aqueous solvent. A method of inactivation is provided .
The smell component may be food-derived and/or smoking-derived.
The food-derived odor component may be a food-derived odor component containing a plant of the genus Allium.
The composition kit may have at least the following (a), (b), (c) or (d). (a) a composition comprising lactoperoxidase, a composition comprising glucose oxidase, and a composition comprising glucose; (b) a composition comprising lactoperoxidase and glucose oxidase, and a composition comprising glucose; (c) Compositions comprising lactoperoxidase and compositions comprising glucose oxidase and glucose; (d) compositions comprising lactoperoxidase and glucose and compositions comprising glucose oxidase.

According to the present technology, it is possible to provide compositions and methods capable of inactivating the produced odor components. Note that the effects described here are not necessarily limited, and may be any of the effects described in the present technology.

Next, preferred embodiments of the invention will be described. However, the present invention is not limited to the following preferred embodiments, and can be freely modified within the scope of the present invention. In this specification, percentages are indicated by mass unless otherwise specified.

The present technology is a composition for deactivating odor components used in the presence of thiocyanic acid or a salt thereof containing lactoperoxidase, glucose oxidase and glucose.
Also, the present technology is a composition kit comprising lactoperoxidase, glucose oxidase and glucose and inactivating odor components in the presence of thiocyanic acid or a salt thereof.
Also, the present technology is a method of inactivating odorous components in the presence of thiocyanic acid or a salt thereof using lactoperoxidase, glucose oxidase and glucose.
An enzymatic reaction system using lactoperoxidase, glucose oxidase and glucose of the present technology is also called an "LPO reaction system".

It should be noted that the present technology may be applied to animals, or may be applied to objects that generate odorous components.
Applicable animals include humans and non-human animals (preferably mammals, birds, reptiles, etc.). Among these, humans and pets are preferred, and humans are more preferred.
Objects to be applied include objects containing odorous components, such as foods, clothes, cloth products, sanitary products, excrements, and odorous substances.

The technology may also have therapeutic or non-therapeutic uses. "Non-therapeutic purposes" is a concept that does not include medical procedures, that is, procedures that treat the human body with therapy. For example, halitosis etiquette and the like can be mentioned.
"Prevention" means preventing or delaying the onset of a disease or condition in a subject, or reducing the risk of a disease or condition in a subject.
"Amelioration" refers to ameliorating a disease, symptom or condition; preventing or slowing deterioration; reversing, preventing or slowing progression.

Lactoperoxidase, glucose oxidase, glucose, thiocyanic acid, or salts thereof, which constitute the present technology, will be described in detail in (1) to (4) below.

(1) Component (A) Lactoperoxidase In general, lactoperoxidase is an oxidoreductase in milk, and has the action of catalyzing the formation of hypothiocyanite and water from hydrogen peroxide and thiocyanic acid. Are known.
Although the lactoperoxidase used in the present technology is not particularly limited, it is preferable to use one derived from mammalian milk. Among the lactoperoxidases, lactoperoxidases derived from milk of cows, horses, sheep, goats, etc. are preferred, and those derived from cow's milk are more preferred.
Since milk has been used for human consumption for many years, milk-derived lactoperoxidase is also highly safe for animals such as humans. Therefore, milk-derived lactoperoxidase is preferred. Furthermore, milk-derived lactoperoxidase is more preferable from the viewpoint of safety in eating experience and large-scale and stable productivity.

The lactoperoxidase can be obtained from milk of mammals, such as milk of humans, cows, horses, sheep, and goats.
Lactoperoxidase used in the present technology is preferably industrially produced from unheated whey such as milk or skim milk according to a conventional method (e.g., ion exchange chromatography, etc.) 5-41981), Reference 2 (WO2005/078078)).
In addition, commercially available natural product-derived lactoperoxidase (e.g., manufactured by Biopol), recombinant lactoperoxidase, expressed and purified recombinant lactoperoxidase (e.g., Reference 3 (Biochemical and Biophysical Research Communications, Vol. 271, 2000, p.831-836)) or commercially available recombinant lactoperoxidase may be used.
Among these, skim milk or whey derived from bovine milk is preferable as a raw material for the lactoperoxidase used in the present technology, because it can be stably obtained in large amounts.

(2) Component (B) Glucose Oxidase Glucose oxidase is generally known to be an enzyme that oxidizes β-D-glucose to produce D-glucono-δ-lactone and hydrogen peroxide.
Glucose oxidase used in the present technology is not particularly limited, but microorganism-derived glucose oxidase is preferable from the viewpoint of quality stability and productivity.
Examples of enzymes derived from microorganisms include enzymes produced by microorganisms such as Aspergillus niger and Penicillium chrysogenum.
The microorganism-derived glucose oxidase can be obtained using a known method for producing a microorganism-derived enzyme. Alternatively, a commercially available glucose oxidase may be used, or a commercially available microorganism-derived glucose oxidase (for example, manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) may be used.

(3) Component (C) Glucose The glucose used in the present technology is not particularly limited, and for example, commercially available glucose for food additives (for example, manufactured by Nihon Shokuhin Kako Co., Ltd.) can also be used. Glucose-containing products (eg, isomerized sugar, starch syrup, starch hydrolysates, etc.) may also be used.

(4) Component (D) Thiocyanic acid or its salt This technique is used in the presence of thiocyanic acid or its salt. When adding the said thiocyanic acid or its salt as needed, you may use a commercial item (for example, Merck Millipore company make). The salt is not particularly limited, and includes alkali metal salts (eg, sodium salts, potassium salts, etc.), iron (III) salts, and the like.

When using the LPO reaction system of the present technology for a region where thiocyanic acid already exists (for example, the oral cavity, etc.), thiocyanic acid or a salt thereof may not be added, and thiocyanic acid or a salt thereof may be added to the region of the present technology. may not be contained in the composition of
When using the LPO reaction system of the present technology for a region where thiocyanic acid or a salt thereof does not exist, it is desirable to separately add thiocyanic acid or a salt thereof to the region, and thiocyanic acid or a salt thereof is added to the region of the present technology. Inclusion in the LPO reaction system or composition is desirable.
In addition, when the amount of thiocyanic acid or a salt thereof of the present technology is insufficient in the region where the LPO reaction system is reacted, it is desirable to separately add the insufficient amount to the LPO reaction system or to the region, and the lack of thiocyanic acid Or it is desirable to include a salt thereof in the composition of the present technology.

The composition of the present technology preferably further contains a pH adjusting component from the viewpoint of stable reaction. In addition, the composition of the present technology may contain optional components as appropriate within a range that does not impair the effects of the present technology.
The pH adjusting component of the composition of the present technology is not particularly limited, but the pH when dissolved in an aqueous solvent is preferably 4.0 to 9.0, more preferably 6.0 to 8.0, and still more preferably is between 7.0 and 8.0.
Examples of the pH-adjusting component include inorganic acids, organic acids and salts thereof, and these may be used singly or in combination of two or more. The pH-adjusting component is preferably water-soluble, and commercially available food additives may be used.
Examples of the inorganic acid include phosphoric acid, nitric acid and sulfuric acid.
Examples of the organic acid include citric acid, lactic acid, malic acid, succinic acid, tartaric acid, glutamic acid and the like.
Salts include alkali metal salts (lithium, potassium, sodium, etc.), alkaline earth metal salts (calcium, magnesium, etc.), and the like.
You may use 1 type(s) or 2 or more types in combination selected from the group of the said pH control component.

The present technology can inactivate the target odor component by reacting the above-described LPO reaction system with the target odor component itself. The action mechanism of deactivation of odorous components is currently under investigation. considered to be involved in This inactivation can reduce or deodorize the odor caused by the odor component.
The “smell component” targeted by this technology will be described in detail below.

The "smell component" targeted by the present technology is not particularly limited, but includes, for example, smell components generated due to food and/or smoking.
In the present technology, food-derived odor components and/or smoking-derived odor components are suitable. These contain unpleasant odor components or their causative substances, which will be described later.
When an animal ingests food or smokes tobacco, unpleasant odor components or causative substances resulting from the food and/or smoking will be present in the body. In addition, second-hand smoke is also included in smoking. Then, unpleasant odor components are released to the outside of the body through breath, skin respiration, excretion, and the like.

The odorous component derived from halitosis includes the odorous component generated in the gastrointestinal space (hereinafter also referred to as the odorous component derived from the gastrointestinal tract); the odorous component present in the bloodstream released from the lungs (hereinafter , also referred to as “lung-derived odor components”); odor components generated in the oral cavity (hereinafter also referred to as “oral-derived odor components”);
These gastrointestinal-derived, lung-derived, and oral-derived odor components are contained in the breath. Therefore, the gas containing these generated odorous components is released as breath by respiration. This breath is recognized as "halitosis".
In addition, as "odorous components derived from body odor", odorous components present in the bloodstream are released by skin respiration (hereinafter also referred to as "smell components derived from skin respiration"); (hereinafter also referred to as "smell component derived from skin secretions") and the like.
Gas containing these skin-derived odorous components is released from the skin. This gas is perceived as "body odor".
Further, examples of "smell components derived from excretion" include odor components derived from intestinal gas; odor components derived from feces and urine. The gas containing these excretion-derived odorous components is recognized as "urine/fecal odor".

According to the present technology, it is possible to inactivate odorous components that have been released from the body. The present technology is preferably effective for odorous components contained in bad breath or body odor.
Furthermore, according to the present technology, the oral cavity is a narrow space that is moved by mastication or the like. Therefore, the LPO reaction system of the present technology easily reacts to odorous components existing in the oral cavity and odorous components passing through the oral cavity. As a result, the LPO reaction system of the present technology can easily and quickly inactivate the odorous component, and thus can quickly, efficiently and simply reduce or deodorize bad breath.

The "smell component" targeted by the present technology is preferably a halitosis-derived odor component, a body odor-derived odor component, and an excretion-derived odor component.
The halitosis-derived odor component is preferably a gastrointestinal-derived odor component or a lung-derived odor component, and the gastrointestinal-derived odor component is an odor that is released to the outside of the body due to the presence of food or smoking components in the gastrointestinal tract. is an ingredient.
In addition, the lung-derived odor component is an odor component released from the body due to the existence of causative substances or odor components generated by ingestion of food or the like in the bloodstream.
Furthermore, the body odor-derived odor component is preferably a skin-derived odor component, and is an odor component released from the body due to the presence of the causative substance or odor component in the blood stream or on the skin. .
In addition, the excretion-derived odor component is a causative substance generated by ingestion of food or an odor component released from excrement such as gas and excrement.

The "smell component" targeted by the present technology preferably originates from food containing the odor component and its causative substance, and is often released to the outside of the body due to the food.
Foods having the causative ingredient include, for example, plants of the genus Allium. Examples of plants of the genus Allium include welsh onions, shallots, garlic, onions, chives and the like. One or two or more selected from these are often used as food ingredients. These contain many causative substances that become mercaptans.
Therefore, the present technology can inactivate odorous components derived from foods that are caused by eating foods containing plants of the genus Allium. Conventional techniques have not been able to inactivate odorous components derived from plants of the genus Allium that are produced in the body (especially after digestion and absorption). For example, there is bad breath or body odor that occurs the day after eating a plant of the genus Allium, but such odors could not be eliminated by conventional techniques. However, with the present technology, it is possible to inactivate the generated odor components that are emitted as odor components derived from bad breath and body odor.
In addition, cigarettes and the like are examples of luxury goods containing odorous components and their causative substances. The present technology can inactivate smoke-derived odor components produced by direct or second-hand smoke. In addition, the present technology can also inactivate odorous components derived from smoking adhered to clothes and the like.

The "smell component" targeted by the present technology is not particularly limited, but is preferably a volatile sulfur compound and/or a volatile nitrogen compound.
The volatile sulfur compound and/or volatile nitrogen compound preferably overlaps with food-derived or smoking-derived odor components. A volatile compound means a compound that easily volatilizes into the atmosphere at normal temperature and normal pressure.

Examples of the volatile sulfur compounds include hydrogen sulfide, mercaptans, and disulfides. The mercaptan preferably has 1 to 4 carbon atoms, more preferably 1 to 3 carbon atoms.
Examples of the mercaptan include methyl mercaptan, ethyl mercaptan, propyl mercaptan (also known as 1-propanethiol), allyl mercaptan and the like.
This technology can be selected from one or more of these.

Examples of such volatile nitrogen compounds include ammonia and amines. The amines preferably include alkylamines, pyridines (eg, nicotine, etc.), and the like. The alkyl group in the alkylamine system preferably has 1 to 3 carbon atoms, more preferably methyl. Examples of alkylamines include aminomethane (also known as methylamine), dimethylamine, and trimethylamine.
This technology can be selected from one or more of these.

The "smell component" targeted by the present technology is preferably one or more selected from the group consisting of hydrogen sulfide, mercaptan, ammonia, and alkylamines.
Methyl mercaptan, propyl mercaptan, and allyl mercaptan are suitable as the target mercaptans of the present technology from the viewpoint that they can be satisfactorily inactivated by the present technology.
Alkylamines targeted by the present technology are one or more selected from the group consisting of aminomethane, dimethylamine, and trimethylamine.
The "smell component" targeted by the present technology is preferably one or more selected from the group consisting of methyl mercaptan, propyl mercaptan, allyl mercaptan, aminomethane, dimethylamine, and trimethylamine.
Among these, methyl mercaptan, propyl mercaptan, allyl mercaptan, trimethylamine, and mixtures of two or more of these are preferred from the viewpoint of better deactivation by the present technology.

Each suitable concentration in the LPO reaction system of the present technology is described in detail below.
The content of component (A) lactoperoxidase, component (B) glucose oxidase, and component (C) glucose in the composition of the present technology is the concentration of each component (concentration in the reaction system) at the time of use, which will be the concentration described later. It is preferable to adjust

The concentration of component (A) lactoperoxidase in the LPO reaction system of the present technology is not particularly limited. The lower limit of the component (A) concentration is preferably 0.05 μg/mL or more, more preferably 0.15 μg/mL or more, still more preferably 1.5 μg/mL or more, and even more preferably 15 μg/mL or more. This is preferable from the viewpoint of improving the deodorizing rate. In addition, the upper limit of the concentration of component (A) is preferably 10000 µg/mL or less, more preferably 250 µg/mL or less, and even more preferably 150 µg/mL or less. It is suitable from the viewpoint of balance with. Furthermore, the range of the component (A) concentration is more preferably 0.1 to 500 μg/mL, still more preferably 0.5 to 400 μg/mL, and even more preferably 1.2 to 300 μg/mL. It is suitable from the viewpoint of deodorizing rate.

The concentration of component (B) glucose oxidase in the LPO reaction system of the present technology is not particularly limited. The lower limit of the concentration of the component (B) is preferably 1 μg/mL or more, more preferably 13.5 μg/mL or more, still more preferably 15 μg/mL, and even more preferably 135 μg/mL or more. It is suitable from the viewpoint of improving the deodorizing rate. In addition, the upper limit of the concentration of the component (B) is preferably 10000 μg/mL or less, more preferably 3000 μg/mL or less, and still more preferably 1350 μg/mL or less. It is suitable from the viewpoint of balance with the deodorant rate. The range of the component (B) concentration is more preferably 5 to 5000 μg/mL, still more preferably 10 to 4000 μg/mL, and even more preferably 10 to 2700 μg/mL. is.

The concentration of component (C) glucose in the LPO reaction system of the present technology is not particularly limited, but the lower limit thereof is preferably 1 μg/mL or more, more preferably 15 μg/mL or more, still more preferably 50 μg/mL or more. It is preferably 100 μg/mL or more, more preferably 200 μg/mL or more, and its upper limit is preferably 10000 μg/mL or less, more preferably 3000 μg/mL or less, and still more preferably 1500 μg/mL or less. The range of the component (C) concentration is more preferably 10 to 10000 μg/mL, still more preferably 10 to 5000 μg/mL, still more preferably 10 to 3000 μg/mL, from the viewpoint of cost, sweetness reduction and deodorant rate. Therefore, it is preferable.

The concentration of component (D) thiocyanic acid or a salt thereof in the LPO reaction system of the present technology is preferably 0.1 to 100 mM, more preferably 0.2 to 60 mM, still more preferably 0.3 to 20 mM. If this concentration is not reached, thiocyanic acid or a salt thereof may be added to the composition of the present technology or used in the area of use to achieve this concentration.

In addition, the use ratio of component (A) lactoperoxidase, component (B) glucose oxidase, and component (C) glucose in the LPO reaction system of the present technology is not particularly limited, and the concentrations described above may be combined.
Furthermore, when using the LPO reaction system of the present technology, the mass ratio of component (A) lactoperoxidase and component (B) glucose oxidase is not particularly limited, but preferably component (A) 1:component (B) 5 to 15, more preferably component (A) 1: component (B) 7 to 12, component (A) 1: component (B) 8 to 10, particularly preferably component (A) 1: component (B ) is 9.
The component (C) glucose (mass ratio) is not particularly limited, but may be used in an amount of 0.5 to 1.5 parts by mass with respect to 1 part by mass of the component (B) glucose oxidase. In the present technology, the ratio of component (A) 1:component (B) 9:component (C) 10 is particularly preferred.

The concentration of the "smell component" targeted by the LPO reaction system of the present technology is not particularly limited, but is preferably 500 ppb or less, more preferably 300 ppb or less, and even more preferably 260 ppb or less.

The present technology uses component (A) lactoperoxidase, component (B) glucose oxidase, and component (C) glucose in the presence of thiocyanic acid or a salt thereof, as shown in [Examples] below. be.
Components (A) to (C) used in the present technology can be contained as active ingredients in the composition, and these components are effective in inactivating odorous components. This can also suppress or reduce bad breath, body odor, or excrement odor.
The components (A) to (C) of the present technology are preferably used for the generated odorous components, and the components (A) to (C) can be used for inactivating the odorous components. .
Therefore, the component (A) lactoperoxidase, the component (B) glucose oxidase, and the component (C) glucose of the present technology can be contained in the composition for deactivating the odorous component as active ingredients, and the odorous component It can be contained in a composition that is expected to have an effect of reducing or deodorizing odors caused by odors, and these various compositions can also be used as formulations.
Component (A) lactoperoxidase, component (B) glucose oxidase and component (C) glucose of the present technology can be used as they are, or physiologically or pharmaceutically acceptable normal carriers Alternatively, it can be used by mixing with a diluent.
Furthermore, the present technology may use or contain thiocyanic acid or a salt thereof as component (D), if desired.
In addition, the LPO reaction system of the present technology can be used for various applications and various compositions such as pharmaceuticals, food and drink, and feed.

In addition, the present technology can provide component (A) lactoperoxidase, component (B) glucose oxidase, and component (C) glucose or uses thereof, which are used for the purpose of deactivating the above-described odorous components and the like. .
In addition, the component (A) lactoperoxidase, the component (B) glucose oxidase, and the component (C) glucose of the present technology can be used as active ingredients such as a method for inactivating odorous components.
In addition, the components (A) to (C) of the present technology can be used for the production of various formulations or compositions having the above-mentioned effects or for the above-mentioned purpose of use.
In addition, the component (A) lactoperoxidase, the component (B) glucose oxidase and the component (C) glucose of the present technology or the composition containing the components (A) to (C) can prevent or It can be used for improvement, etc.
Furthermore, the present technology may use or contain thiocyanic acid or a salt thereof as component (D), if desired.

In addition, the present technology can produce each composition containing one or more selected from component (A) lactoperoxidase, component (B) glucose oxidase, and component (C) glucose. Furthermore, the present technology may use or contain thiocyanic acid or a salt thereof as component (D), if desired. And it can be used as a composition kit using each composition.
Accordingly, the present technology can provide a composition kit that includes lactoperoxidase, glucose oxidase, and glucose to inactivate odor components in the presence of thiocyanic acid or a salt thereof.
The composition kit preferably has at least the following (a), (b), (c) or (d). If necessary, thiocyanic acid or a salt thereof may be used or contained as component (D), or a composition containing thiocyanic acid or a salt thereof separately may be used.
(a) a composition comprising lactoperoxidase, a composition comprising glucose oxidase, and a composition comprising glucose;
(b) compositions comprising lactoperoxidase and glucose oxidase, and compositions comprising glucose;
(c) compositions comprising lactoperoxidase and compositions comprising glucose oxidase and glucose;
(d) compositions comprising lactoperoxidase and glucose, and compositions comprising glucose oxidase.

When the present technology uses the components (A) to (C) to make a composition or formulation, the content of the components (A) to (C) as active ingredients is usually 0.005 to 20% by mass. and preferably 0.005 to 12.5% by mass. At this time, excipients, binders, disintegrants, lubricants, stabilizers, flavoring agents, diluents and solvents for injections can be used.

The amount of the composition of the present technology used by the user per time may be appropriately determined according to the user's sex, age, condition, and the like.
The amount of the composition of the present technology used is such that the concentration of component (A) lactoperoxidase, the concentration of component (B) glucose oxidase, and the concentration of component (C) glucose in the LPO reaction system of the present technology described above. , may be used.
The amount of the composition of the present technology used can be adjusted so that the concentration of thiocyanic acid or a salt thereof in the above-described LPO reaction system of the present technology, in addition to the concentration range of the components (A) to (C). preferable.

The composition of the present technology may be in the form of an aqueous composition or in the form of a solid composition.
When it is in the form of an aqueous solution composition, it can be used in such a manner as to be filled in a spray bottle or the like and sprayed on the object of use. Moreover, when it is in the form of a solid composition, it can be used in the oral cavity to exert its deactivating effect. In such a case, it is preferable to mold the deodorant of the present technology into a tablet shape or a film shape.

The LPO reaction system of the present technology is preferably carried out in the presence of water. Therefore, it is preferable that the LPO reaction system contains water in the area of use.
Odor components existing in the space of the oral cavity or odor components passing through the oral cavity are easily mixed with saliva by movement of the tongue or the like in the oral cavity, mastication, or the like. By allowing the LPO reaction system of the present technology to exist in the oral cavity, the LPO reaction system, saliva, and the odor component itself are mixed. As a result, the LPO reaction system acts on the odor component itself. Therefore, the LPO reaction system of the present technology inactivates the odorous component itself present in the oral cavity or the odorous component itself passing through the oral cavity. The odor components that pass through the oral cavity are lung-derived and/or gastrointestinal-derived.

The present technology uses the aforementioned component (A) lactoperoxidase, component (B) glucose oxidase and component (C) glucose, and optional components as appropriate. Then, it is a method of inactivating the odor components themselves produced by the components (A) to (C).
The present technology exerts a high deactivation effect on odorous components within the concentration range of each component described above. Therefore, in the present technology, the respective concentrations of lactoperoxidase, glucose oxidase, and glucose when treating a region in which unpleasant-smelling components are generated are preferably within the concentration ranges described above. Also, the concentration of thiocyanic acid or a salt thereof is preferably within the concentration range described above. Thiocyanic acid is usually present in the oral cavity, and the LPO reaction system of this technology proceeds well with this amount of thiocyanic acid present in the oral cavity, and another advantage of this technology is that it can deactivate odorous components. .

The reaction period of the LPO reaction system of the present technology is not particularly limited. The reaction period is preferably 1 minute to 1 hour, more preferably 5 minutes to 45 minutes, even more preferably 5 minutes to 30 minutes, and even more preferably 5 minutes to 20 minutes after initiation of the reaction. As an advantage of this technique, inactivation tends to proceed in a relatively short time because it does not kill microorganisms or inhibit enzymes.
In addition, the reaction initiation of the LPO reaction system of the present technology is not particularly limited. The reaction is preferably started immediately after a meal to the next day, more preferably 5 minutes to 12 hours after a meal, and even more preferably 30 minutes to 6 hours after a meal. In this range, odorous components or causative substances remain in the body and occur as bad breath, body odor, or the like.

In the LPO reaction system of the present technology, the components (A) to (C) and optional components may be sequentially added to the object, or a mixture containing each component, that is, the smell of the present technology A component deactivation composition or composition kit may be applied to target odor components.
In addition, since each constituent component of LPO is empirically highly safe, the application area of the LPO reaction system of this technology is the oral cavity or the skin from the viewpoint that the produced odorous component is likely to exist. Methods of reaction include spraying, application, contact, and the like.

The components (A) to (C) or the LPO reaction system of the present technology can be used for pharmaceutical compositions or pharmaceutical applications.
In addition, as the usage and dosage of the present technology, the usage and dosage described above can be adopted.

Examples of administration routes include oral administration, transmucosal administration, intranasal administration, and intrarectal administration. Among these, oral administration (oral intake) is preferred.
The subject of administration is usually preferably a human, but mammals other than humans, such as pet animals such as dogs and cats, and domestic animals such as cattle, sheep and pigs, are also included.

The dosage form (or formulation) may be either a solid formulation or a liquid formulation, and examples thereof include tablets, pills, capsules, powders, granules, solutions, injections, powders, spray formulations, and the like. be done.

A pharmaceutical composition of the present technology may comprise a pharmaceutically acceptable carrier. Such carriers include excipients or diluents such as dextrans, saccharose, lactose, maltose, xylose, trehalose, mannitol, sorbitol, gelatin, carboxymethylcellulose, carboxyethylcellulose, hydroxypropylmethylcellulose, gum arabic, guar gum. , tragacanth, acrylic acid copolymer, ethanol, physiological saline, Ringer's solution and the like.

In addition to the carrier, additives such as preservatives, stabilizers, binders, pH adjusters, buffers, thickeners, gelling agents, antioxidants and the like can be added as necessary. These additives are preferably those used in pharmaceuticals.

When manufacturing a pharmaceutical composition containing the components (A) to (C) of the present technology or the LPO reaction system as an active ingredient, a method commonly used in the field of formulation technology, for example, a method described in the Japanese Pharmacopoeia or a method according to it It can be manufactured according to the method.

Pharmaceutical compositions for inactivating produced odor components according to the present technology may be used in combination with other pharmaceutical agents. Pharmaceutical agents used in combination can be administered at any time, prior to, or following administration of the compositions of the present technology. The dosage is not particularly limited, but in the case of commercially available pharmaceuticals, it is preferably the dosage indicated by the pharmaceutical manufacturer.

[1] Food and drink composition and feed composition The present technology can be used for food and drink compositions, food and drink applications, feed compositions, and feed applications. For the usage and dosage, the usage and dosage described above can be adopted.
The components (A) to (C) or the LPO reaction system used in the present technology are food and drink for humans or animals, health foods, functional foods, and sick people for use in inactivating the above-described odorous components. as an active ingredient in food for food use, enteral nutritional food, food for special dietary uses, food with health claims, food for specified health uses, food with function claims, food with nutrient function claims (hereinafter also referred to as "food and drink, etc."). can be used.

For example, the components (A) to (C) or the LPO reaction system used in the present technology include wheat flour products, instant foods, processed agricultural products, processed marine products, processed livestock products, milk and dairy products, oils and fats, basic seasonings Foods, compound seasonings/foods, frozen foods, confectionery, beverages, other commercially available foods, tablets, liquid diets, feeds (including pets), etc. Food and drink may be in any form such as liquid, paste, solid, and powder.

The food and drink defined by the present technology can be provided and sold as food and drink with specific uses (especially health uses) and functions indicated.
The food/beverage composition of the present technology is provided as a food/beverage product labeled with a health use for use in inactivating the above-mentioned odorous components, or for use in preventing/improving odors caused by eating or smoking. can be sold. Such indications include, for example, "Those who are concerned about bad breath or body odor immediately after eating", "Those who are concerned about bad breath or body odor the next day", "After eating plants of the genus Allium such as garlic and green onions", etc. and display.

The act of "indication" includes all acts to inform consumers of the above-mentioned use. Regardless of the object, medium, etc. to be displayed, all fall under the "display" act of the present invention.

In addition, it is preferable that the "display" be performed in an expression that allows the consumer to directly recognize the use. Specifically, the act of transferring, handing over, displaying for the purpose of transfer or delivery, importing products related to food and beverages or product packaging that describes the above-mentioned use, advertisements related to products, price lists or transaction documents Examples include the act of displaying or distributing information with the above-mentioned use described, or providing information containing such information with the above-mentioned use by electromagnetic means (Internet, etc.).

On the other hand, the content of the display is preferably a display approved by the government (for example, a display that is approved based on various systems established by the government and performed in a manner based on such approval). In addition, it is preferable to attach such display contents to packaging, containers, catalogs, pamphlets, POP and other advertising materials at sales sites, other documents, and the like.

In addition, “labeling” includes health food, functional food, enteral nutrition food, food for special dietary use, food with health claims, food for specified health use, food with nutrient function claims, food with function claims, quasi-drugs, etc. Display is also included. Among these, in particular, the labeling approved by the Consumer Affairs Agency, for example, the labeling approved by the system related to food for specified health use, food with nutrient function claims, or food with function claims, or similar system. Specifically, labeling as a food for specified health use, labeling as a food for specified health use with certain conditions, labeling to the effect that it affects the structure and function of the body, labeling to reduce the risk of disease, labeling for functionality based on scientific evidence. Labeling, etc. can be mentioned, more specifically, the Cabinet Office Ordinance Concerning Permission for Special Use Labeling as stipulated in the Health Promotion Act (Cabinet Office Ordinance No. 57 of August 31, 2009) A typical example is labeling as a food for specified health use (especially labeling for health use) and similar labeling.

Examples of the food and drink include fermented food and drink, and the components (A) to (C) or the LPO reaction system may be blended during the production of the fermented food and drink. Furthermore, sweeteners such as sucrose, pectin, fruits, fruit juices, agar, gelatin, fats and oils, flavors, coloring agents, stabilizers, reducing agents, and the like may be added. Moreover, you may fill a container with fermented food/beverage products suitably.
The fermented food/beverage product obtained by the method for producing a fermented food/beverage product described above can be appropriately processed in the same manner as a normal fermented food/beverage product.
The fermented food and drink products obtained as described above contain the components (A) to (C) or the LPO reaction system, and thereby can satisfactorily exhibit the efficacy of the present technology.

The present technology can also be used as an active ingredient in animal feed for use in inactivating the above-mentioned produced odor components. This technology can be added to a known feed to prepare it, or can be mixed in feed ingredients to produce a new feed.
Raw materials for the feed include, for example, cereals such as corn, wheat, barley, and rye; brans such as wheat bran, wheat bran, rice bran, and defatted rice bran; animal feeds such as fish meal and bone meal; yeasts such as brewer's yeast; mineral feeds such as calcium phosphate and calcium carbonate; oils and fats; Examples of the form of the feed include pet feed (pet food, etc.), livestock feed, fish feed, and the like.

Thus, the present technology can be used in a wide range of fields such as food and drink, food and drink compositions, functional foods, pharmaceuticals, and feed.

In addition, the present technology can employ the following configuration.
[1] A composition for deactivating odorous components in the presence of thiocyanic acid or a salt thereof, containing lactoperoxidase, glucose oxidase and glucose. The composition can suppress or reduce the amount of odorous components generated by inactivating the odorous components themselves. Accordingly, the composition can be used for controlling bad breath, body odor, or excrement odor.
[2] A composition for suppressing bad breath, a composition for suppressing body odor, or a composition for suppressing excrement odor, which is used in the presence of thiocyanic acid or a salt thereof containing lactoperoxidase, glucose oxidase and glucose. The composition preferably suppresses or reduces the odor component itself.
[3] A composition kit for deactivating odorous components, comprising lactoperoxidase, glucose oxidase and glucose, and used in the presence of thiocyanic acid or a salt thereof.
[4] Lactoperoxidase, glucose oxidase and glucose for inactivating odorous components in the presence of thiocyanic acid or a salt thereof.
[5] Use of lactoperoxidase, glucose oxidase and glucose for inactivating odorous components in the presence of thiocyanic acid or a salt thereof.
[6] A method of inactivating odorous components in the presence of thiocyanic acid or a salt thereof using lactoperoxidase, glucose oxidase and glucose. By inactivating the odor component, unpleasant odors (eg, bad breath, body odor, excrement odor, etc.) can be suppressed or reduced. The inactivation method may be prophylactic or therapeutic, or non-therapeutic.
[7] Use of lactoperoxidase, glucose oxidase and glucose for producing an odorous component inactivating composition or an odorous component inactivating composition kit used in the presence of thiocyanic acid or a salt thereof.
[8] A method for preventing or treating an unpleasant odor, which comprises administering effective amounts of lactoperoxidase, glucose oxidase and glucose to a human or patient in need of such prevention or treatment. Examples of symptoms that cause unpleasant odors include halitosis and body odor, among which halitosis and body odor are preferred.
[9] A method for suppressing or reducing any of bad breath, body odor, or excrement odor, comprising administering effective amounts of lactoperoxidase, glucose oxidase, and glucose to a human or patient in need of prevention or treatment. .

[10] Any one of [1] to [9] above, wherein the smell component is a volatile sulfur compound and/or a volatile nitrogen compound.
[11] Any one of [1] to [10] above, wherein the smell component is derived from food and/or smoking.
[12] Any one of [1] to [11] above, wherein the food-derived odor component is a food-derived odor component containing a plant of the genus Allium.
[13] Any one of the above [1] to [12], wherein the odor component is derived from bad breath, body odor, or excretion.
[14] Any one of the above [1] to [13], wherein the smell component is gastrointestinal-derived, lung-derived, or skin-derived.
[15] any one of the above [1] to [14], wherein the smell component is one or more selected from the group consisting of methyl mercaptan, propyl mercaptan, allyl mercaptan, aminomethane, dimethylamine and trimethylamine; Two or more.
[16] Any one of the above [1] to [15], wherein the inactivation is performed after a meal to the next day.
[17] Any one of the above [1] to [16], wherein the deactivation is immediate deactivation. It is preferred that the reaction time for the deactivation is 5 minutes to 45 minutes.
[18] Any one of the above [1] to [17], in which the odor component is contained is food, clothing, cloth, sanitary goods, excrement, or odorous deposits.
[19] Any one of the above [1] to [18], wherein the purpose of use is non-therapeutic purpose or halitosis etiquette.
[20] Any one of [1] to [19] above, wherein the subject is an animal, and the animal is a human or a pet.

EXAMPLES The present invention will be described in more detail below using examples, but the present invention is not limited to these examples.

[Test Example 1]
[Test Example 1-1]
Test 1-1 was conducted to examine the effect of a composition containing lactoperoxidase, glucose oxidase and glucose on sulfur-based odor components (allyl mercaptan and methyl mercaptan).

(1) Sample preparation Lactoperoxidase (manufactured by DOMO), glucose oxidase (manufactured by Shinnihon Chemical Industry Co., Ltd.) and glucose (manufactured by Nacalai Tesque) are raw materials, and the mass ratio is lactoperoxidase: glucose oxidase: glucose = 1. A LPO composition was prepared by mixing each raw material so that the ratio was 9:10.
The LPO composition was dissolved in 40 mM phosphate buffer (pH 7.7) containing 0.66 mM sodium thiocyanate to give various concentrations of LPO solutions, and each LPO solution was tested. It was used as a sample. The concentration of the LPO composition was set to 3, 30, 300, and 3000 μg/mL of LPO solution.

Furthermore, epigallocatechin gallate (EGCg, manufactured by Nagara Science Co., Ltd.), which is known to have a deodorant effect on allyl mercaptan, was added to 40 mM phosphate buffer (pH 7.7) containing 0.66 mM sodium thiocyanate at various concentrations. An EGCg solution was prepared by dissolving it, and this was used as a comparative sample. Concentrations of EGCg were set to 3, 30, 300, and 3000 μg/mL in the same manner as the test samples.

(2) Deactivation confirmation test of odorous components After adding allyl mercaptan (manufactured by Tokyo Kasei Kogyo Co., Ltd.) to a vial bottle in which 10 mL of the LPO solution prepared in (1) or 10 mL was collected so that the concentration becomes 250 ppb, Closed quickly. After incubating at 37° C. for 30 minutes, 2 mL of headspace gas was sampled and injected into a gas chromatograph detector (manufactured by Agilent, GC7890B) to analyze the content of allyl mercaptan. The amount of allyl mercaptan was quantified from a previously prepared calibration curve.
Further, the same test was performed by changing allyl mercaptan to methyl mercaptan (manufactured by Wako Pure Chemical Industries, Ltd.).

<Conditions for Gas Chromatograph>
・Column: Agilent DB-1 (60m×0.32mm×5um)
・Detector: PFPD
・Carrier gas: He
・Flow rate: 1.7mL/min
・Inlet temperature: 230℃
・Oven temperature: 35°C < 0.1°C/min < 36°C < 15°C/min < 240°C (10 min)
・Detector temperature: 260℃

(3) Results As a result, the deodorizing rates of allyl mercaptan and methyl mercaptan were as shown in Tables 1 and 2 below. The deodorization rate is the ratio of the amount of each component in the test sample or comparative sample to the amount of each component detected in the headspace of the composition of the LPO reaction system or the solution containing no EGCg (concentration of allyl mercaptan or methyl mercaptan: 250 ppb). Show the ratio.

[Test Example 1-2]
Test 1-2 was carried out to investigate the action on propyl mercaptan to determine whether sulfur-based odor components other than the sulfur-based odor components of allyl mercaptan and methyl mercaptan also have a deodorizing effect. The concentration of the LPO composition was set to 3 types of 30, 300, and 3000 μg/mL of LPO solution, and the same as in Test Example 1-1 above except that allyl mercaptan was replaced with propyl mercaptan (manufactured by Tokyo Kasei Kogyo Co., Ltd.). was tested.
As a result, the deodorizing rate of each propyl mercaptan was as shown in Table 3 below. The deodorant rate indicates the ratio of the amount of each component in the test sample or comparative sample to the amount of each component detected in the headspace of the composition of the LPO reaction system or the solution containing no EGCg (propyl mercaptan concentration: 250 ppb). .

As a result of the above Test Examples 1-1 and 1-2, in the comparative sample, although the deodorant effect increased depending on the concentration of epigallocatechin gallate, even with the highest epigallocatechin gallate concentration of 3000 μg/mL, the deodorant effect was 24.0 μg/mL. The deodorizing rate remained at 3%.
On the other hand, the test sample also showed a concentration-dependent deodorant effect, but showed a higher effect at a lower concentration than the comparative sample. In the test sample, a deodorizing rate of 36% was obtained at a concentration of only 3 μg/mL, and a high deodorizing effect was confirmed with a deodorizing rate of almost 100% at a concentration of 30 μg/mL. In addition, when the vials with a deodorizing rate of 100% using the LPO compositions in Tables 1 to 3 were opened and the experimenter sniffed to confirm the presence or absence of odor, no odor was observed. rice field.

[Test Example 2]
This test was conducted to investigate the effect of a composition containing lactoperoxidase, glucose oxidase and glucose on the nitrogen-based odor component (trimethylamine).

A test was conducted in the same manner as in Test Example 1, except that trimethylamine was used as the odor component. Specifically, 20 mL of the LPO solution prepared in (1) of Test Example 1 was collected in a 1 L Erlenmeyer flask, 0.5 mL of 0.3% trimethylamine solution was added, and the mixture was sealed and heated at 37°C. Incubated for 30 minutes. Thereafter, 100 mL of gas in the headspace was sampled with a detector (Gastech, detector tube (trimethylamine; No. 3M)) to measure the concentration of trimethylamine.

The results are shown in Table 4 below. It was confirmed that the test sample exhibits a concentration-dependent deodorant effect on trimethylamine. In other words, it was found that the LPO composition exhibits a deodorizing effect even on nitrogen-based odorous components.

From the above, it was found that the LPO composition has the effect of inactivating various odor components. These various odor components or their causative substances are contained especially in allium and tobacco.
Therefore, the composition of the LPO reaction system of the present technology is useful for applications such as suppressing or reducing bad breath, body odor, etc. by targeting and inactivating the odor component itself generated due to oral intake of food or smoking. is. This technology is novel in that it does not target the production process of odorous components, but the odorous components themselves that are produced and remain in the body.

Claims (6)

A composition for deactivating odorous components in the presence of thiocyanic acid or a salt thereof containing lactoperoxidase, glucose oxidase and glucose ,
The smell component is at least one selected from the group consisting of allyl mercaptan, methyl mercaptan, propyl mercaptan, and trimethylamine,
A composition for deactivating odorous components, wherein the composition has a pH of 6.0 to 8.0 when dissolved in an aqueous solvent. 2. The composition according to claim 1 , wherein the odor component is food-derived and/or smoking-derived. 3. The composition of claim 2 , wherein the food-derived odorous component is a food-derived odorous component comprising plants of the genus Allium. A composition kit for deactivating odorous components in the presence of thiocyanic acid or a salt thereof, comprising a composition containing lactoperoxidase, glucose oxidase and glucose,
The smell component is at least one selected from the group consisting of allyl mercaptan, methyl mercaptan, propyl mercaptan, and trimethylamine,
A composition kit for deactivating odorous components, wherein the composition has a pH of 6.0 to 8.0 when dissolved in an aqueous solvent. 5. The composition kit for deactivating odorous components according to claim 4 , wherein said composition kit has at least the following (a), (b), (c) or (d).
(a) a composition comprising lactoperoxidase, a composition comprising glucose oxidase, and a composition comprising glucose;
(b) compositions comprising lactoperoxidase and glucose oxidase, and compositions comprising glucose;
(c) compositions comprising lactoperoxidase and compositions comprising glucose oxidase and glucose;
(d) compositions comprising lactoperoxidase and glucose, and compositions comprising glucose oxidase. A method of inactivating odorants in the presence of thiocyanic acid or a salt thereof using a composition comprising lactoperoxidase, glucose oxidase and glucose, comprising :
The smell component is at least one selected from the group consisting of allyl mercaptan, methyl mercaptan, propyl mercaptan, and trimethylamine,
A method for inactivating odorous components, wherein the composition has a pH of 6.0 to 8.0 when dissolved in an aqueous solvent.